Food safety and quality assurance is a shared responsibility of everybody. The study aimed to determine the levels of microbial and pesticide residues of golden snails. Analysis was done in five groups: (1) freshly gathered, (2) natural starvation, (3) induced starvation, (4) cooked, and (5) dressed golden snail. Results revealed that golden snail samples have different Coliform and Salmonella count. The coliform count ranges from 6.00 x 102 Colony Forming Unit per gram to 2.95 x 105 Colony Forming Unit per gram. The freshly gathered snail sample revealed a count of 1.63 x 105Colony Forming Unit per gram. Cooked sample which underwent natural starvation too at same count of days has 4.00 x 103 Colony Forming Unit per gram. Samples that were starved for eight hours with hot pepper have 2.85 x 105 Colony Forming Unit per gram. Samples that were starved with hot pepper then cooked for ten minutes has 6.00 x 102 Colony Forming Unit per gram. All salmonella values are zero except for the naturally starved (two days) sample which has 2.80 x 102 Colony Forming Unit per gram. The edible part reveals: 1) negative for salmonella and coliform; 2) no detection of pesticide residues at the limit of determination; and 3)Cooking process affects the microbial level of golden snail samples. Cooked samples contain less plate count, bacterial count, coliform count and salmonella count than the uncooked samples. The best methods of preparing the ready-to-eat golden snails are through induced starving, cooking and dressing them. Cooking process (20-30
minutes), refrigeration (40 degrees F) and proper handling are the best solution in freeing food from contamination.